So tasty! Be sure to marinate the chicken in advance to get best flavour!
Serves 6
Ingredients
12 skinless chicken thighs
12 skinless chicken thighs
Marinade
4tbsp olive oil
2 tsp oregano (dried)
1 tsp mint (dried)
1 tsp coriander
1 tsp sweet paprika
1/2 tsp ground cinnamon
zest and juice 1 lemon plus 1 lemon cut into wedges to serve
4 cloves garlic crushed
Pitta Wraps
250g strong white bread flour
7g sachet fast action dried yeast
1 tsp golden caster sugar
2 tsp olive oil plus a little for greasing
Tzatziki
1/2 cucumber
200g greek yogurt
small bunch mint finely chopped
1 small garlic clove crushed
juice 1/2 lemon
To serve
1 round lettuce
4 large tomatoes chopped
1 red onion halved and thinly sliced
6 long metal skewers
Method
Tip chicken into large bowl and add marinade ingredients with 1tsp salt and plenty of black pepper. Mix well ensuring each thigh is well coated. Cover and chilli for at least 3 hours up to 48.
A few hours before you want to eat, make the pitta. In a bowl mix flour, yeast, sugar and 1/2 tsp salt with fingertips. ADd 150ml lukewarm water and 2tsp olive oil. Combine to dough. Tip onto a work surface and knead for 8-10 mins. Clean then lightly oil your bolw and return dough. Cover loosely with cling film and leave to prove for an hour our until nearly double in size.
Divide dough into 6 equal pieces and roll out to circles as thin as you can. Cover with sheet of oiled clingfilm and leave to rise for 15-20 mins
Make tzatziki by halving the cucumber and scooping out seeds they finely chop and combine with rest of ingredients along with a pinch of salt. Chill - not you, the tzatziki!
Heat the grill to high. Line a roasting tin with foil. take a thigh and thread it over 2 skewers so it sits above the roasting tin with space underneath. Thread another piece and leaving a gap between them.
Heat a large frying pan over a medium high heat. Brush breads with oil. Lift one into the pan - bubbles will appear on surface after 1-2 mins. Turn when underside golden and cook another 2-3 mins. Continue until all breads cooked. Keep bread warm while cook chicken.
Put chicken under hot grill and cook for 15-20 mins brushing with oil and any juices regularly and turning over half way through. When cooked remove from oven and rest for 5 mins.
Cut between the skewers to produce 6 kebabs. Serve with warm bread, lettuce, tomatoes, onions, lemon wedges and tzatziki
Enjoy!
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